OMG, this video is a total lifesaver, Dr Sno! I've been wondering what to do with all the fruit from my garden, and this homemade cherry jelly recipe is a game-changer! It's super easy to make and tastes absolutely delicious. Can't wait to try it out and preserve my harvest!
Love this!! We won’t have enough cherries for jelly for a few years, but I love seeing how we can preserve when the time comes. How do you eat it afterwards? On bread or desserts?
Thank you for the video ! I have a couple of questions: 1) Is it necessary to do the water bath, and if it is- 2) Do we have to close lids tight before putting jars into the water or loose, like in salsa canning and then close them tight after removing from the water bath ? Thank you.
Thank you for watching. Yes, you must water bath or pressure can jams and jellies to ensure all the fungi and bacteria have been killed before you place them in long term storage. If you are only making a jar or two of jam/jelly you can keep them in the refrigerator for a few months, but eat them quickly. You should tighten all jars finger tight, not too tight, before they go into the canner. This makes sure the lid is in close contact with the rim of the jar but also allows air to escape the jar as the temperature rises to get a good seal. It is best to store your canned products without the rings to prevent a false seal and an unsafe product. You can set the rings on the jars very loosely just to have a place to store them but never store canned products with a tight ring. I hope this helps!
OMG, this video is a total lifesaver, Dr Sno! I've been wondering what to do with all the fruit from my garden, and this homemade cherry jelly recipe is a game-changer! It's super easy to make and tastes absolutely delicious. Can't wait to try it out and preserve my harvest!
I'm glad to hear you found this video helpful, Marina! Once you make cherry jelly you will want to make jelly out of all of your fruit.
Thank you, finally a great full proof recipe!
Exactly the recipe I was looking for. Simple. Thank you!
You are very welcome!
Great video and to the point! I’ve made this twice!
I'm so glad you enjoyed it.
What variety is that bush? Great video. Thanks
I'm sorry but we planted those years ago and we can't remember for sure but The Farmer thinks they are Nanking Bush Cherry from Gurney's.
Nankin cherry
Love this!! We won’t have enough cherries for jelly for a few years, but I love seeing how we can preserve when the time comes.
How do you eat it afterwards? On bread or desserts?
We eat it mostly on toast or pancakes. I've never tried it but I bet it would be great mixed with a bit of softened vanilla ice cream for desert.
Thank you for the video ! I have a couple of questions: 1) Is it necessary to do the water bath, and if it is- 2) Do we have to close lids tight before putting jars into the water or loose, like in salsa canning and then close them tight after removing from the water bath ? Thank you.
Thank you for watching. Yes, you must water bath or pressure can jams and jellies to ensure all the fungi and bacteria have been killed before you place them in long term storage. If you are only making a jar or two of jam/jelly you can keep them in the refrigerator for a few months, but eat them quickly. You should tighten all jars finger tight, not too tight, before they go into the canner. This makes sure the lid is in close contact with the rim of the jar but also allows air to escape the jar as the temperature rises to get a good seal. It is best to store your canned products without the rings to prevent a false seal and an unsafe product. You can set the rings on the jars very loosely just to have a place to store them but never store canned products with a tight ring. I hope this helps!
@@TheOldMayfieldPlace Thank you for the advice , it is very helpful !
@@o.anders7761 You are very welcome!
Can i use a food mill?
I don't see why you couldn't.
If you want clear jelly, do not push it through the jelly cone. Line it with cheese cloth, pour in the mash, and only let gravity pull the juice down.
Absolutely! But The Farmer likes the pulp in his jelly/jam so I push it through.